Wednesday, December 28, 2011

Serve this Tex-Mex soup with homemade half-whole-wheat flour tortillas, shredded reduced-fat Cheddar or Jack cheese, and a dollop of fat-free sour cream, if desired. Make this meatless by using a tofu or soy product in place of the ground sirloin.

Preparation:

1. Boil fettuccine noodles.
2. Combine cream cheese, 1/4-cup fat-free half-and-half, and flour in a small mixing bowl or food processor. Beat or pulse until well blended. Slowly pour in remaining half-and-half or milk and beat until smooth.
3. Melt 1 tablespoon butter in large, nonstick frying pan or saucepan over medium heat. Add the milk mixture and continue to heat, stirring constantly, until the sauce is just the right thickness (about 3-4 minutes). Turn the heat to low and add the hot noodles and turkey strips. Toss to coat noodles and turkey well with sauce. Add salt, pepper, and nutmeg to taste if desired. Stir in grated Parmesan and serve.